K FOOD: Secrets of Korean Flavors Part 4
Pickling. Digging. Plucking
AUTHOR :
A House Full of Happiness Editorial Department
ISBN : 9781635190359
PUBLISHER : 공앤박
PUBLICATION DATE :
September 30 ,2021,
SPINE SIZE : 0 inches
PAGES : 223
SIZE : 7.5 * 9.7 inches
WEIGHT : 0 pounds
CATON QTY : 30
PRICE : $39.9
〈K FOOD: Secrets of Korean Flavors: Part 4, Pickling, Digging, Plucking 〉
Koreans dig up, pick, and pluck almost all parts of plants, like mountain herbs, wild vegetables, and garden vegetables, to make them a meal. The culture of enjoying marine plants such as seaweed and laver, and the culture of collecting and enjoying root plants and tree fruits are also old traditions. It examines the gathering culture of Koreans, which can be called the 'namul nation,' and includes everyday recipes.
features lifestyle and cultural topics that convey the importance of the ‘house’, which is a vessel for life, and the ‘family’ living in it. Focusing on interiors and architecture, it spreads new information and suggestions on cuisine, fashion, culture, and art to design and enrich everyday life. In addition to the publication of monthly magazines, it has published books that spread the joy of seeing and reading, such as “Monk Seonjae's Temple Food”, “Designing My Small House”, “Hanok, View”, “Slow Farmers,” and “Korean Food Master.”
Koreans dig up, pick, and pluck almost all parts of plants, like mountain herbs, wild vegetables, and garden vegetables, to make them a meal. The culture of enjoying marine plants such as seaweed and laver, and the culture of collecting and enjoying root plants and tree fruits are also old traditions. It examines the gathering culture of Koreans, which can be called the 'namul nation,' and includes everyday recipes.
A House Full of Happiness Editorial Department
Founded in 1987, the monthly magazine
〈K FOOD: Secrets of Korean Flavors: Part 4, Pickling, Digging, Plucking 〉
Prologue
Picking, Digging and Plucking
Descendants of Gatherers: The Dietary Lives of the Koreans
Picking Greens
Namul Nation
Korea’s Favorite Namul (Greens)
Folk Songs about Gathering Namul
Koreans Are Sweet on Bitter Tastes
Year-Old Namul on the First Full Moon
Koreans and Kongnamul
Ready-Made Seasonings for Convenient Cooking
Ready-Made Namul Seasoning Products
Magical Mushrooms
Korean Mushrooms
A Baguni on Every Arm
Digging Up Roots
Deep-Rooted Root Vegetables
Root Vegetables in Korean Cuisine
The Place of Root Vegetables in Holiday Foods
Homi, the Tool of the Korean Woman
Plucking Fruits
Tree Nuts and Fruits in the Lives of Koreans
For Celebration and Remembrance: Jujubes, Chestnuts, Persimmons and Pine Nuts
Making Jelly out of Grain
Gathering Seaweed
A Watery Harvest
Marine Plants on the Korean Table
Varieties of Gim (Laver)
Seaweed, Koreans’ Lifelong Companion
Everyday Korean Food Made by Digging, Picking and Plucking
Prologue
Picking, Digging and Plucking
Descendants of Gatherers: The Dietary Lives of the Koreans
Picking Greens
Namul Nation
Korea’s Favorite Namul (Greens)
Folk Songs about Gathering Namul
Koreans Are Sweet on Bitter Tastes
Year-Old Namul on the First Full Moon
Koreans and Kongnamul
Ready-Made Seasonings for Convenient Cooking
Ready-Made Namul Seasoning Products
Magical Mushrooms
Korean Mushrooms
A Baguni on Every Arm
Digging Up Roots
Deep-Rooted Root Vegetables
Root Vegetables in Korean Cuisine
The Place of Root Vegetables in Holiday Foods
Homi, the Tool of the Korean Woman
Plucking Fruits
Tree Nuts and Fruits in the Lives of Koreans
For Celebration and Remembrance: Jujubes, Chestnuts, Persimmons and Pine Nuts
Making Jelly out of Grain
Gathering Seaweed
A Watery Harvest
Marine Plants on the Korean Table
Varieties of Gim (Laver)
Seaweed, Koreans’ Lifelong Companion
Everyday Korean Food Made by Digging, Picking and Plucking